Alright, friend get ready for a dinner that practically cooks itself and tastes like a warm hug in a bowl. This Crockpot Pepper Steak is everything you love about takeout-style beef stir-fry, slow-cooked into tender, juicy perfection. Think melt-in-your-mouth strips of steak swimming in a rich, savory sauce with sweet bell peppers and onions all effortlessly made in your slow cooker. Yes, please!

Whether you’re looking to jazz up a weeknight meal or feed a crowd with zero stress, this dish is a total lifesaver. It’s cozy, saucy, and satisfying with every bite. Plus, your kitchen will smell amazing while it simmers away. Trust me, this one’s going to be on repeat.

Why You’ll Love Crockpot Pepper Steak

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Serve it over rice, noodles, or even cauliflower rice it’s flexible enough for whatever you’ve got on hand.

Budget-Friendly: Uses affordable cuts of beef and simple pantry staples, making it easy on your wallet.

Quick and Easy: Minimal prep, maximum flavor. Toss it all in the crockpot and let it do its magic.

Customizable: Use your favorite peppers, adjust the spice level, or add in extras like mushrooms or snow peas.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Crockpot Pepper Steak

This recipe brings big flavor with everyday ingredients perfect for an easy, delicious dinner:

Beef Strips: Flank steak, sirloin, or round steak sliced thinly across the grain. They turn incredibly tender after slow cooking.

Bell Peppers: A colorful mix of red, green, and yellow adds sweetness and texture.

Onions: Sliced into strips to caramelize and infuse the sauce with depth.

Garlic: Adds aromatic warmth and flavor to the dish.

Beef Broth: The base for the savory sauce that everything simmers in.

Soy Sauce: Brings that salty, umami-packed richness we all crave.

Brown Sugar: Just a hint of sweetness to balance the savory elements.

Tomatoes (Diced or Stewed): They add body and a little tang to the sauce surprisingly delicious!

Cornstarch: Helps thicken the sauce near the end of cooking so it coats everything beautifully.

Black Pepper: A little kick to round out the flavors.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: No actual preheating needed, but go ahead and plug in your crockpot and set it to low or high depending on your schedule.

Combine Ingredients: In the crockpot, add your sliced beef, bell peppers, onions, garlic, soy sauce, beef broth, brown sugar, and tomatoes. Stir gently to combine.

Prepare Your Cooking Vessel: Since this is a one-pot slow cooker meal, your crockpot is doing all the work—no extra prep needed.

Assemble the Dish: Everything should now be in the crockpot. Cover with the lid and let it work its magic.

Cook to Perfection: Cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender and the peppers are soft but not mushy.

Finishing Touches: In the last 30 minutes of cooking, mix cornstarch with a bit of cold water to create a slurry, then stir it into the crockpot. This will thicken the sauce as it finishes cooking.

Serve and Enjoy: Serve warm over fluffy rice or noodles, garnish with sesame seeds or chopped green onions if you’re feeling fancy, and dig in.

Nutrition Facts:
Servings: 6
Calories per serving: 375

Preparation Time
Prep Time: 10 minutes
Cook Time: 6 hours (on low)
Total Time: 6 hours 10 minutes

How to Serve Crockpot Pepper Steak

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve over white or brown rice, egg noodles, or even mashed potatoes. Feeling healthy? Try it with cauliflower rice or a big scoop of sautéed greens. A side of egg rolls or a simple cucumber salad makes a great addition too.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Slice your steak thinly against the grain for the most tender texture.
You can sear the beef first for added flavor, but it’s totally optional.
Add a dash of sesame oil for a toasty finish.
Prefer more spice? Toss in a few red pepper flakes or a splash of sriracha.
Don’t overcook the peppers add them later if you like them with a bit of bite.
Leftovers are even better the next day, once the flavors have melded.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Double the recipe for meal prep it reheats like a dream.
Try with hoisin sauce or oyster sauce for a flavor twist.
Garnish with fresh herbs for an extra pop of color and freshness.

FAQ’s

1. Can I use a different cut of beef?
Yes! Sirloin, round steak, or even stew beef works well. Just make sure to slice thin.

2. Do I need to brown the beef first?
Nope! It adds flavor, but the slow cooker will still tenderize it beautifully without browning.

3. Can I make this gluten-free?
Absolutely just use tamari or coconut aminos instead of soy sauce.

4. How do I thicken the sauce?
Use a cornstarch slurry (cornstarch + cold water) stirred in during the last 30 minutes.

5. What vegetables can I add?
Try mushrooms, baby corn, snap peas, or broccoli for added variety.

6. Can I cook it on high instead of low?
Yes cook on high for 3–4 hours instead of low for 6–7 hours.

7. What’s the best way to store leftovers?
Cool completely and store in an airtight container in the fridge for up to 4 days.

8. Can I freeze Crockpot Pepper Steak?
Yep! Freeze in freezer-safe containers and thaw in the fridge before reheating.

9. How do I reheat it?
Microwave or reheat in a saucepan over medium heat until warmed through.

10. Can I make this spicy?
Of course! Add chili flakes, fresh chili, or a spoonful of sriracha for a spicy kick.

Conclusion

This Crockpot Pepper Steak is the ultimate set-it-and-forget-it dinner. It’s tender, flavorful, and so easy that you’ll feel like a dinner hero without breaking a sweat. Perfect for busy nights, lazy Sundays, or anytime you want something cozy and satisfying. Whip it up, kick back, and enjoy every savory, saucy bite.

Crockpot Pepper Steak

Author: Madison
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-American
Diet: Halal

Print Recipe

Description

Tender strips of beef slow-cooked in a savory soy-garlic sauce with bell peppers and onions — a comforting, flavorful meal served over rice or noodles.

Ingredients

Scale

1.5 lbs beef sirloin or flank steak, sliced into thin strips
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
3 garlic cloves, minced
1/2 cup low-sodium soy sauce
1/4 cup beef broth
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon black pepper
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
Cooked rice, for serving
Optional: sesame seeds and sliced green onions for garnish

Instructions

Heat oil in a skillet over medium-high heat. Sear beef strips for 2–3 minutes (optional for added flavor).
Place beef, bell peppers, onion, and garlic into the crockpot.
In a bowl, whisk together soy sauce, beef broth, brown sugar, black pepper, and ground ginger. Pour over meat and vegetables.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until beef is tender.
In the last 30 minutes, mix cornstarch with 2 tablespoons cold water and stir into crockpot. Cook until sauce thickens.
Serve hot over cooked rice and garnish with green onions or sesame seeds if desired.

Notes

Searing the beef before adding to the crockpot enhances flavor but can be skipped for ease.
Use a mix of red, yellow, and green peppers for more color and sweetness.
Leftovers store well in the fridge for up to 3 days.